Description
A comforting Chicken and Stuffing Casserole featuring tender shredded chicken, creamy soup mixture, mixed vegetables, and a crispy stuffing topping baked to golden perfection.
Ingredients
Scale
Broth and Butter
- 1 1/2 cups chicken broth or vegetable broth
- 1/4 cup unsalted butter
Stuffing
- 6 ounces stove-top stuffing mix
Sauce and Filling
- 2 (10.75 ounce) cans cream of chicken soup
- 1 cup sour cream
- 3 cups cooked and shredded chicken
- 1 1/2 cups frozen mixed vegetables
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a 9×13-inch casserole dish with non-stick cooking spray to prevent sticking.
- Prepare Stuffing: In a medium saucepan, heat 1 1/2 cups chicken or vegetable broth and 1/4 cup unsalted butter over medium heat until the butter melts. Remove from heat, stir in the 6-ounce package of stove-top stuffing mix, cover, and set aside to absorb the liquid.
- Mix Soup and Sour Cream: In a large mixing bowl, combine two 10.75-ounce cans of cream of chicken soup and 1 cup of sour cream. Mix thoroughly until well blended for a creamy base.
- Add Chicken and Vegetables: To the soup mixture, add 3 cups of cooked and shredded chicken and 1 1/2 cups of frozen mixed vegetables. Stir until all ingredients are evenly incorporated.
- Assemble Casserole: Transfer the chicken and vegetable mixture into the prepared casserole dish, spreading evenly across the bottom for an even layer.
- Add Stuffing Topping: Spoon the prepared stuffing mixture evenly over the chicken and vegetables to cover the entire top surface.
- Bake: Place the casserole dish in the preheated oven and bake for 35 minutes, or until the top is golden brown and the casserole is thoroughly heated.
- Cool and Serve: Allow the casserole to cool for a few minutes after baking for easier serving. Dish out and enjoy your hearty meal!
Notes
- Use chicken broth for a richer flavor or vegetable broth to keep it lighter.
- Substitute sour cream with Greek yogurt for a healthier twist.
- Make sure the chicken is fully cooked before shredding to ensure safety.
- Frozen mixed vegetables can be replaced with fresh vegetables if preferred; just increase cook time slightly.
- Cover the casserole with foil for the first 20 minutes of baking if you prefer a softer stuffing topping, then uncover to brown.
- Leftovers store well in the refrigerator for up to 3 days and reheat easily.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 75 mg
